ericathevegan

Yesterday you said tomorrow.

Pumpkin Muffins

Source: Garden of Vegan

Pumpkin Muffins1 3/4 cups whole wheat flour1 1/4 cups sugar1 tbsp baking powder1/4 tsp salt1 tsp ground cinnamon1/2 tsp ground nutmeg1/2 tsp ground ginger1/2 tsp grounf all spice1/2 tsp ground cloves1 cup pureed pumpkin1/2 cup soy milk1/2 cup vegetable oil2 tbsp molasses1. Preheat oven to 400F2. Sift together the flour, sugar, baking powder, salt, spices.3. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses.4. Pour the wet ingredients into the dry and mix.5. Fill muffin cups two-thirds full, bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.Variation:- Fold in a cup of either walnuts or dried cranberries, or a mixture of the two.- For a healthier muffin I would decrease the sugar to 1 cup.- Substitute half the oil for applesauce to decrease the fat.

Source: Garden of Vegan

 

Pumpkin Muffins

  • 1 3/4 cups whole wheat flour
  • 1/2 – 1 cups sugar
  • 1 tbsp baking powder
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. groundall spice
  • 1/2 tsp. ground cloves
  • 1 cup pureed pumpkin
  • 1/2 cup soy milk
  • 1/2 cup unsweetened applesauce (or vegetable oil)
  • 2 tbsp. molasses

1. Preheat oven to 400F
2. Sift together the flour, sugar, baking powder, salt, spices.
3. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses.
4. Pour the wet ingredients into the dry and mix.
5. Fill muffin cups two-thirds full, bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Variation:
– Fold in a cup of either walnuts or dried cranberries, or a mixture of the two.

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